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Alfredo Sauce

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Alfredo Sauce

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  • Serves 6
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 40 minute(s)
1 Tbsp. Bertolli® Classico™ Olive Oil
1 lb. sliced mushrooms
1 tsp. finely chopped garlic
1/2 tsp. chopped fresh thyme leaves (optional)
1/4 tsp. salt
3/4 cup Bertolli® Alfredo Sauce
1 refrigerated pie crust for 9-inch pie
1 tsp. all-purpose flour
1 jar (12 oz.) roasted red peppers, drained and patted dry*

  • Preheat oven to 425°.
  • Heat Olive Oil in 12-inch skillet over medium-high heat and cook mushrooms, garlic, thyme and salt, stirring occasionally, 10 minutes or until mushrooms are golden; drain. Stir in Sauce; set aside.
  • Unfold pie crust on baking sheet and sprinkle with flour. Evenly top with roasted peppers, leaving 1-inch border. Top with mushroom mixture, then fold crust edges 1-inch over vegetables, pressing lightly to form rim. Bake 30 minutes or until crust is golden and filling is bubbling. Cool tart on wire rack and baking sheet 5 minutes. Cut into wedges and serve warm.

*SUBSTITUTION: Use 2 large red bell peppers, roasted, peeled and sliced.